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Direct electrooxidation of melamine and its determination in different food samples using an anodically pretreated boron-doped diamond electrode.

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Title: Direct electrooxidation of melamine and its determination in different food samples using an anodically pretreated boron-doped diamond electrode.
Authors: Freitas, Jhonys Machado1 (AUTHOR) jhonysmf@gmail.com, Alves, Eliezer Oliveira1 (AUTHOR), Cuadrado Durango, Luis Guillermo1 (AUTHOR), Forim, Moacir Rossi1 (AUTHOR), Rocha-Filho, Romeu C.1 (AUTHOR) romeu@ufscar.br
Source: Microchemical Journal. Mar2025, Vol. 210, pN.PAG-N.PAG. 1p.
Subjects: Soyfoods, Time-of-flight mass spectrometers, Food adulteration, Soymilk, Food chemistry, Baby foods, Melamine
Abstract: [Display omitted] • Melamine, previously considered a non-electroactive substance, is directly oxidized. • A simple method for the determination of melamine as a food adulterant is reported. • Good recovery in real samples is attained after only a simple dilution of the sample. • High reproducibility is achieved with no need of any electrode modification. This study introduces a novel method for the direct determination of the allegedly non-electroactive substance melamine (MEL) in baby foods and soy milk using differential pulse voltammetry (DPV) with an anodically pretreated boron-doped diamond (BDD) electrode. The mechanism for the direct oxidation of MEL was studied and a reaction involving two electrons, one proton, and an H 2 O molecule, followed by acid hydrolysis, was proposed. The oxidation product was identified and characterized, using an ultra-high-performance liquid chromatograph hyphenated to a quadrupole time-of-flight tandem mass spectrometer (UHPLC-qTOF-MS/MS), to support the proposed reaction pathway. Under optimized conditions, the method yielded a strong analytical performance with a linear concentration range (R2 = 0.996) from 1.0 to 300 µmol/L (0.13 to 37.8 mg L−1) and a detection limit (S/N = 3) of 0.23 µmol/L (0.029 mg L−1). The approach required minimal sample preparation, as samples of baby foods and soy milk were mixed directly with the supporting electrolyte. The method achieved recovery values ranging from 93 % to 112 %, underscoring its practicality and reliability. This novel method offers a cost-effective and efficient alternative for the direct determination of MEL in diverse food matrices, with potential applications in routine quality control and food safety monitoring. Further exploration could expand the applicability of the method to a wider range of food and beverage samples. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:[Display omitted] • Melamine, previously considered a non-electroactive substance, is directly oxidized. • A simple method for the determination of melamine as a food adulterant is reported. • Good recovery in real samples is attained after only a simple dilution of the sample. • High reproducibility is achieved with no need of any electrode modification. This study introduces a novel method for the direct determination of the allegedly non-electroactive substance melamine (MEL) in baby foods and soy milk using differential pulse voltammetry (DPV) with an anodically pretreated boron-doped diamond (BDD) electrode. The mechanism for the direct oxidation of MEL was studied and a reaction involving two electrons, one proton, and an H 2 O molecule, followed by acid hydrolysis, was proposed. The oxidation product was identified and characterized, using an ultra-high-performance liquid chromatograph hyphenated to a quadrupole time-of-flight tandem mass spectrometer (UHPLC-qTOF-MS/MS), to support the proposed reaction pathway. Under optimized conditions, the method yielded a strong analytical performance with a linear concentration range (R2 = 0.996) from 1.0 to 300 µmol/L (0.13 to 37.8 mg L−1) and a detection limit (S/N = 3) of 0.23 µmol/L (0.029 mg L−1). The approach required minimal sample preparation, as samples of baby foods and soy milk were mixed directly with the supporting electrolyte. The method achieved recovery values ranging from 93 % to 112 %, underscoring its practicality and reliability. This novel method offers a cost-effective and efficient alternative for the direct determination of MEL in diverse food matrices, with potential applications in routine quality control and food safety monitoring. Further exploration could expand the applicability of the method to a wider range of food and beverage samples. [ABSTRACT FROM AUTHOR]
ISSN:0026265X
DOI:10.1016/j.microc.2025.112939